Nargisi Kofta (Scotch Eggs)


‘Nargisi Kofta’ as the name represents is a Mughlai cuisine. It is another form of ‘Dimer Devil’ or Deviled Egg where egg is coated with minced meat and then cooked. There are two versions of ‘Nargisi Kofta’. First one is served as appetiser which is prefer to cook and shared the recipe below. And another version is where the mince coated egg the boiled then fried and then served with rich creamy gravy. Either way the recipe is very very delicious. The process is a little lengthy but trust me it worth it. I always use homemade garam masala for each of my cooking. And when it comes to any Mughlai cuisine I add some nutmeg, mace, black cardamom, black pepper and black cumin (Kebab Chini) in my garam masala. Use freshly ground garam masala for you cooking and you will see the difference in the taste of your cooking. Here goes the recipe …



  • Mutton Mince – 500 gms
  • Egg – 12 nos
  • Onion Paste – ½ cup
  • Garlic Paste – 1 tsp
  • Ginger Paste – 1 tsp
  • Raw Papaya Skin Paste – 1 tsp
  • Red Chilli Powder – 1 tsp
  • Cumin Powder – 1 tsp
  • Shahi Garam Masala Powder – 1 ½ tsp
  • Black Pepper Powder – 1 tsp
  • Chopped Mint Leaf – 3-4 Tbsp
  • Chopped Coriander Leaf – 3-4 Tbsp
  • Oil – 2 tsp + for deep frying
  • Bread Crumb – For coating
  • Flour – 3-4 Tbsp
  • Salt – To taste


  1. Grind the mutton mince in grinder adding chopped coriander and mint leaf.
  2. Take the ground mutton mince in a big bowl and add all ingredients except egg and oil. Mix very well with your hand. Let it rest for 1 hour.
  3. Hard boil 10 eggs. Peel them and keep aside.
  4. Take flour in a bowl.
  5. Beat 2 eggs adding salt and black pepper powder.
  6. In another bowl take the bread crumb.
  7. Take one egg and coat with flour.
  8. Take some minced mutton in your hand and put the egg on it. Now coat the egg with the minced mutton.
  9. Coat the kofta with bread crumb.
  10. Dip it in the egg wash.
  11. Again coat it with bread crumb.
  12. Shape all koftas this way.
  13. Put it in the refrigerator for 30 minutes.
  14. Heat sufficient oil for deep frying the koftas.
  15. Slide koftas in hot oil carefully and fry them till brown on all sides. Keep the fire on low so that the raw keema get cooked.
  16. Serve hot with choice of salads and dips or sauce.

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